Using Royal Icing Transfers to make cookie parts – Valentine’s Day cookie lesson

hello welcome Arlene here for today’scookie project we’re making thisgorgeous Valentine’s Day cookie gift boxand now onto the step-by-step tutorialhere is my template I’ve got it in asheet protector if you want to reusethem keeps them nice and now I’m justgoing to be piping my transfers on apiece of parchment paper I’m flatteningout my tipless bag you see the seam thatI’m flattening it out and then I’ve gotthese little sewing scissors that I findallow me to kind of really do a smallcut easily and you’re better to cut andthen fight on a piece of like papertowels so you can see if it’s a linethat’s good and then recut then cut abig one you can’t stick the royal icingor the bag back together so I’m justnipping off a little bit more alrightand now also if you want you can justadd a bit of icing to hold thatparchment paper in place and now I canquickly make my little transfers I’mstaying inside those black lines and youcan make these out of leftover icing atthe end of an order you can make them inwhite if you want and airbrush them butin this case I’ve colored my icing intwo shades so this is kind of my milkchocolate version and then I have adarker Brown for our dark chocolateso I’ve made my squares and I’m movingon to the rectangle shape I find them atad long so I think I’m going to justshorten them a little bit I don’t knowwhat the heck I’ll just fill in the areanow making my dark chocolates and it’sexactly the same process just filling inmy little guidelines with the icing andwe’re gonna let these dry a little bitI’m gonna add a bit of detail and thenwe’ll let them dry overnight beforeremoving them from the parchment paperyou can make them well in advance like amonth even and just make sure thatthey’re in a dust proof container hereare my chocolates they’ve had time todry and now I’m just going to come inand finish them off with some differentkind of icing and now here on the darkchocolate I’m just going across withsome ivory icing here and letting itkind of go off to the sides I’m gonna dosome swirls on the dark chocolateand now I’m making my little hearts myroyal icing hearts for my little boxesof chocolate and I’m just quicklyrunning through I’m going to fill upthis whole piece of parchment paper withthese guys I just keep moving theparchment paper to get the kind of guideunderneath and it’s really helpful thenthey’re all the same size you caneyeball it but they’re not going to beeyes uniform if you want everything tokind of be the same and then you cancome in and just shape them further withyour needle the point especially and Ididn’t take them all the way to superred I’m gonna airbrush them I wantedthem to be a little bit metallic and soI’m going to do that with the airbrushI’m starting off by adding kind of likea perimeter to my heart here the outsideof the box I’m outlining the center andthen the outer perimeter and then we’regoing to fill that up and try to get itso that there’s no seam between theoutline and the flood icingand I’m just shaking to see if I can getthis to heal without too much fiddlingand it’s not too bad there’s a fewlittle points you just kind of touchedthe surface and they usually go away andthat’s it I’ve got my whoops magnet andthat’s it we’re gonna let this dry andnow I’m looking in my red icing and I’madding the top of the cookie here afterI’m going to airbrush once this has hadtime to to dry you can use a can of mistthey sell these cans of light basicallyspray paint but it’s edible food colorin the can and so if you don’t have anairbrush you can get by with these cansthe only thing about the CAG is it doesdo a lot of wind and so you have to makesure that whatever you’re spraying I’mgonna blow away when you start sprayingon it so a cookie won’t blow away butthe stencil willand there and I’m gonna pick it up andshake it to get it to smooth over here Ihave peek another good shake that’s itand now I’m going to do the top partand another shakeonce this is had time to dryI’m gonna come in and paint here’s mycookie the base has had time to dry I’mgonna line the stencil up so that itsits right dead center in the heartthere and you can line up at the bottomas well oh okay I’m gonna walk it in andI’m going to airbrush that in a darkerred[Laughter]and now moving on to my ribbonI’m putting white against red sometimesthat can be tricky if you have issueswith bleeding one solution is simply toleave a hairline separation between thecolors so that they’re not actuallytouching and that way it will obviouslyreduce the chances of bleeding ifthere’s no actual contact between thosetwo colorsif the gap bothers you well what’s worsethe gap or bleeding sometimes we have tomake decisions in life I don’t love thegap either but better to be safe thansorry it doesn’t you can’t always notall designs kind of permit for thisanother option would be to I haven’ttried it but I would assume that shellacwould be a solution shellac is a clearspray that you can put on your on yourbig stuff or whatever they use it onapples even and this will coat thedarker color kind of creating a barrierbetween the dark and the light and thenstop the bleeding so you’d put yourdarker color on shellac and then putyour lighter color but you should Googleshellac before you use it it’s used tocoat M&Ms and jellybeans but a littlebit gross okay so here’s my completedalmost top part of my candy box the laststep is the bowl here that I want to addokay now the bow that’s going to go ontop of all this I’m stopping where theknot is would be and I’m just creatinglike a second layer of icing here forthe loops on that bowso I created a thin base layer and nowI’m doing the second layer to create abit of definition on the bow mannerlet’s heal everythingthat’s it not angle ruffle to my heartnow on the inside it’s a 101 tip I’mgoing side to side not up and down Iwant it to really follow the edge ofthat inside perimeter starting here atthe bottom corner and I’m lining upright up kind of the red where it’stouching the cookie and I’m just doing aback and forth motion to create myruffle you seeand you can stop at the pull you justpull and then you start again and youcan continue and it fades into the intothe joint so it doesn’t show that youthat you stopped I think I might take itoff the easel here it’s turning on itsown as I fight and it’s I’m not gettingthe control that I wantand there now because of that red on theoutside it kind of holds the ruffle upgives it a cute look you see now we’regonna fill this in with a little bit ofwhite I want it to be lower than the rededge and the chocolates gonna sit inthere next next up to the base cookiehere I’ve got some runny white icing Idid add food gel for opacity to makesure that I don’t see my cookie underthere and I’m just squishing it underlike the seam of the ruffle to hide thatjust there and then brushing I don’twant to have a lot of icing I want tohave a difference between that perimeterand the center of the cookie where thechocolates are gonna go there and whenyou’re icing is runny like thisit dries much flatter once the moistureevaporates kind of like varnishes thecookie as opposed to like how itnormally is a little bit up above raisedon the cookieI’m just squishing it under there I cansee a bit of my red there so I’m justhiding that squishing it pushing it inthere and then I’m gonna shake it tosmooth it out but there it is for rightnow and once this has had time to dry abit I’ll add my cha-cha one two quicklyput this together so here when I typedit I let the icing kind of fall off soyou can just break that off you justkind of like chip it off like so andthen I’m just adding a little line oficing behind and then I can press thatinto the surface of the cookie and youjust run through your set now like Isaid what’s great is you can get rid ofthe ones that you don’t find so nicewe’re our worst critics it’s kind ofmore annoying to throw away a wholecookie than just one of these littleicing elements and they don’t have to belike welded on you just need a littlebit of icing to kind of secure it myicing is on the stiff side it’s the sameicing I made the ruffles with and forthe ruffles to hold well you need stifficingand the other thing that’s great is whenyou make the elements on the parchmentpaper also is that you get kind of likea more raised thing it’s not sinkinginto the other icing and it looks morelike the chocolates see and this is whyI had made this section a little bitmore kind of concaveand you might need to just kind of tweakso that everything fits and that’s whyI’m using white icing so that if I doshift things around and it shows well itwon’t matter it’s it’s the base colorand there is the box of chocolates I hadmade my royal icing transfers in twosizes since I wasn’t sure how it wasgonna fit on my cookie and my smallerversion I use to accent my little bows Ijust thought it would be cute and I getto use them and it’s just a dot of icingright there to secure the bow buteverything’s not dry right now I’m goingto hold off on doing that and then I’vegot my little set so ideally you wouldpackage them staggered so that you knowthe whatever cook you decide to put inthe front that the other one is exposedideally I think you would put the lid inthe back just because of the ruffle hereif something is leaning on that it couldcrack and this is the showpiece anywaythe chocolate if you’re going to gothrough all the trouble of decoratingcookies make sure you package them to dothem justice when you package themyou’re basically framing your cookiesthe bag the box the ribbon it matters itmakes the difference how much you cancharge presentation is very importantI’ve got this pretty box here with anice window that will showcase mycookies now we’re just going to fold thebox so that I can put them in there[Applause]all right so ideally you’re going to putsome paper or something in there to stopthem from kind of bouncing around sothat they stay in place and also it addsto the to the look now this is a twopiece set here are the cookies I have totell you I absolutely love the red onred damask there love it and I also lovemy little chocolate in front of theheart I wasn’t sure about that so herehow I’ve got it set up I’ve got thechocolate that is really the showpiecethat one in front of this one and youcan kind of crowd them a little littlebit but the box is going to go on top soyou might want to you know think aboutthat if you have too much of this stuffit’s just so that they don’t rock aroundbut you don’t really need that much ofit and it can cause the the Box like tohit the top especially here I have thatchocolate sticking up a bit so there I’mgoing to fold the top now it’s the sameas the baseif your kids are a certain age they canhelp you with this if you have a lot ofbox as it does take time and if you’renot decorating while you’re losing moneyso if you can have unskilled laborassembling your boxes that’s what’s bestnow you see my little chocolate thereit’s hitting the top of my box I’m justgoing to move my paper as I need it forthis one since it’s kind of raised soI’m just shifting that around and nowit’s fitting it’s still hitting though Ihave to say and I don’t I have a littlebit here let’s see if I can move itthere but you want to factor all theselittle kind of details in there youdon’t want the thing squished squish toomuch in the box so it is hitting herebut it’s okay and I prefer to have myribbon like this that way it’s nothiding too much of my actual cookies yousee and then you can kind of tie it likethat and you want to do your loops I tiemy bow usually upside-down it just restsbetterand obviously you want to use acoordinating ribbon I’m just trimmingthe tail there and the same thing on theother side I actually try not to cut theribbon until everything is tied so thatI don’t get it wrongthis way you can cut and it’s exactlythe right length so there is thepresentation and here is the completedcookie thanks so much for watching Ihope you enjoyed the video theseelaborate projects they’re not thatdifficult if you plan ahead and you getyour steps done in advance you can do ityou can make these fancy cookies this isairbrush this is nothing what a basiccookie here the bow is but just it comestogether and makes something that looksfancy and these royal icing transfers soeasy I’m pretty confident that abeginner can pull this off so thanks somuch for watching be sure to subscribeso you don’t miss any future uploads andI’ll see you next time